Recipe report: Global flavors in winter dishes

global flavors

Hearty dishes with ethnic roots make good cold-weather additions to the menu. Try an Indian curry, meaty poutine, grilled Cuban sandwich and more to warm up the winter lineup.  

Photograph: Shutterstock

1. Pan-Seared Halibut with Mango Salsa and Coconut Rice

halibut

Kincaid Grill in Anchorage, Alaska, is close to the source for wild halibut, so chef Johnson puts it on the menu frequently. Here, he prepares it Southeast Asian-style, pan-searing the fish in coconut oil and flavoring the mango salsa with fish sauce and sambal. An accompaniment of coconut rice rounds out the dish.

Click here for the recipe.

Photograph courtesy of Alaska Seafood Marketing Institute

2. Cubano Sandwich with Bourbon Onions

Cubano Sandwich with Bourbon Onions

Grilled Cuban sandwiches gained popularity in South Florida with the influx of immigrants from Cuba, but now appear on menus in every part of the U.S. In his Colorado restaurant, chef Brown differentiates his version by adding bourbon-sauteed onions to the filling. Thinly sliced smoked pork, ham, Gruyere cheese and pickles complete the sandwich build.

Click here for the recipe.

Photograph courtesy of National Onion Association

3. Massaman Curry with Watermelon Rind

Massaman Curry with Watermelon Rind

With the bold flavors of curry paste, ground chiles, fish sauce and kaffir lime leaves, diners won’t miss the meat in this Indian-inspired plant-based dish. The use of watermelon rind as a key ingredient also helps reduce food waste.

Click here for the recipe.

Photograph courtesy of National Watermelon Promotion Board

4. Beef Espetada

Beef Espetada

The menu at Peli Peli, a South African restaurant with three locations in Houston, features a number of grilled meat entrees “from the braai”—the Afrikaans term for a social meeting that includes barbecuing. For his version of espetada, chef Friedman threads beef fillet tips on a long skewer and serves it with stewed carrots, sauteed spinach and roast potatoes. The presentation turns heads as the dish is carried through the restaurant.

Click here for the recipe.

Photograph courtesy of Certified Angus Beef

 

5. Poutine

Poutine

This loaded potato dish originated in Canada, but now counts many stateside consumers among its fans. Instead of the standard base of french fries, chef Bristol varies the preparation slightly by first steaming the potatoes, then dusting them with an herbed flour coating before frying. He serves the poutine with a topping of housemade braised brisket, cheese curds and gravy.

Click here for the recipe.

Photograph courtesy of Idaho Potato Commission

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